Things I have been cooking lately #116: Double chocolate salted caramel cake

A couple of weeks ago my friend posted a version of this recipe on Facebook in Afrikaans looking for someone to translate it to English for her. It sounded absolutely delicious to me so I not only translated the recipe but also decided to try it out for myself. Mine didn’t look anywhere near as pretty as the one in the picture – caramel got out of control – but it tasted fabulous.

Double chocolate salted caramel cake

For the cake

2 medium eggs
50g good quality milk chocolate broken into pieces
3/4 cup warm strong coffee
1/2 teaspoon vanilla extract
3/4 cup buttermilk
1 1/2 cups caster sugar
1 1/4 cup flour
3/4 cup cocoa
1 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1/2 teaspoon salt
90ml oil

For the topping

1 tin of Carnation caramel (also known as dulce leche) – available in UK supermarkets near the condensed milk
1/4 teaspoon salt

Heat the oven to 150 C and grease and line 2 20cm cake tins with greaseproof paper.

Beat the eggs with an electric mixer for 5 to 10 minutes until light and fluff.

Pour the warm coffee over the chocolate and stir occasionally until the chocolate has melted.

Add the vanilla extract to the buttermilk and mix.

Sift together the sugar, flour, cocoa, bicarb, baking powder and salt.

Set your mixer to its lowest speed and add the oil to the eggs in a thin stream to form an emulsion. Add the buttermilk and vanilla and then the chocolate and coffee mixture. Add the dry ingredients and then stir and until well mixed.

Divide the mixture between the cake tins and bake for approximately 30 minutes until cooked through. Allow to cool for about twenty minutes in the pans before turning out on a wire rack.

To make the topping put the caramel in a bowl and stir in the salt. Don’t over stir though because it gets really runny.

Spread about one third on the flat side of one of the cakes and then put the other cake on top. Spread the remaining caramel on top of the cake and allow to run down the sides of the cake.

Makes one two layer cake

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23 Comments

  1. Yummy! My super-moist chocolate cake has coffee, too.

    1. abbiosbiston

      It doesn’t have a strong coffee flavour but it definitely adds depth.

      1. Yes, I can’t taste mine either, but it makes it so moist.

  2. looks super delicious! I’ll have to try that! =)

    1. abbiosbiston

      It was divine. Let me know how it turns out.

    1. abbiosbiston

      Yes you do! 😊Thanks for stopping by!

  3. Yum!! It’s cake for breakfast here!

    1. abbiosbiston

      I made one for a friend’s party and she said they had the leftovers for breakfast.

  4. This sounds like one interesting dish.

    1. abbiosbiston

      It was a hit at the party I made it for.

      1. I’m happy to hear it was a hit.

  5. Jay

    Drooooooooooling!

    1. abbiosbiston

      I wish we still had some left!

    1. abbiosbiston

      It’s ridiculously good. Revisiting it is making me sad about my diet.

  6. Is caramel running out of control a bad thing? 😉

    1. abbiosbiston

      As long as it stays on the cake! Lol!

  7. Woah, a caramel party! Love it.

    1. abbiosbiston

      Thanks!

  8. Damn! That looks INSANELY delicious! Love that it has a bit of coffee in there.

    1. abbiosbiston

      You can’t really taste the coffee specifically but it adds a depth of flavour and makes the cake more moist.

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